Means for continuous shaping, feeding, and sheeting of dough



3 Sheets-She et 1 [raver-Liar" rd Z1). ETQOCA [u gl g D. w. ENOCH MEANS FOR CONTINUOUS SHAPING, FEEDING. AND. SHEETING 0F DOUGH Filed May 28, 1948 MM eh June 16, 1953 June 16, 1953 D. w. ENOCH MEANS FOR CONTINUOUS SHAPING, FEEDING. AND

SHEETING OF DOUGH 3 Sheeis-Sheet 2 Filed May 28. 1948 z D D a m w r D a u j June 16, 1953 I D. w. ENOCH 2,642,013

MEANS FOR CONTINUOUS SHAPING, FEEDING. AND

' SHEETING 0F DOUGH Filed-May 28, 1948 3 Sheets-Sheet 3 Patented June 16,, 1953 UNITED PATENT OFFICE MEAN S FOR CONTINUOUS SHAPING, FEED- SHEE'IING F DOUGH D ard W. Enoc Ka sas City, M assi n r. to Interstate Bakeries. Corporation, Kansas Qity, Mo., a corporation of Delaware Application May-2B, 1943, Serial No... 29, 14

12 Claims, 1

Th s; invent on. re ate to means; o con nuous he-nine feeding and: the he of do h m e particularl in. ommercia ake y pl nt where v s in timeand labor c sts a e impor ant and where,. to eth r w th. such v nes. 1mm? Momen int qual t andunifor n tuot t b kery p oducts aresought.

The. present. invention is oi special utilitu in connection with the c ntinuous. production of. cinnamon buns: and other. akery sw et.- goo s. which: the dough. is formed into a; c il. for; ex, ample.asshownin.theEonkenBa entReis .No.- 22,399and in the Cohen et,a1. BatentNo..2,352 :17- According to, these prior disclosures, the dough is formed in a. flat strip of. indefinite, length and of somewhat. uniform. width and. thickness. and is. then. coiled somewhat longitudinally by an obliqueroller to. form. a continuously coiled cylin: der of dough which is finally cut off in longitue .dinal sections fiormaking theindividual cinnamon buns. The invention. however is not: limited to the making of sweet goods.

'lIhe present. invention provides new and: useful exnedientsfor receiving the. dough which comes from the. dough machinery in batches or continuouslyzand uniting separate portions of the dough continuous-1y into. an. elongated strip of substantially uniform. width and thickness. tube continuously fed to. a cutteror to acoiling mech anism, thus insuring uniformity of the dough Strip. together with automatic continuous scaling with a minimum of manual or mechanical work-e ing or so-called punishmentcf the dough..

The. invention will be, readily understood by reference. to. the. following specification; taken to,- gether with the accompanying drawings, setting forth illustrative practices thereof, and in which drawings.

Figure]: is a vertical sectional view'through the hostel shapingand feeding hopper following the present. invention, and being a section-taken on the. linel-xl of Fig. 2; t

. Figure 2zisa vertical section of the deviceshown e i en on, and show n al o he dou h. strip itself d ud g h n vel st ip torm n device shown in Figs- 1 an 2. to which the pr sent invention is directed;

Eigure5- is a plan view of certain parts shown in Fig. 4, broken away to save. space and. parts bein m tt d or learness of: descri n;

igu 6 is l erged View, here, againsomewhat schematic, and similar to Fig, 1 but lookin o the ame i e as in. 3.- and howing: dou h portions receiled, in the hopper; and passing therethr u s. acon inuous str p; and.

Fi ur 7 a. fur her enlarged fra me t V w of what. is similarly shown in Fig. 6 at the point of greatest constr ct on o he Vv b lts- In the handling of in a. continuous stream to be later out into; sections,. each section o p ov de. n individual article f r produc- 1 uch a a. loaf of. bread. a. ci amon roll, or other bakery goods, one of the. greatest problems encountere h s been the attainmentof substantial uniformity in the size. and; weight of the 111! ished bakery product. It will be understood that such uniformity is; highly important in commer-.- ci ll baking, not, only for compliance with rules and regulations; as; to weight, but also for satisfactory operation; of packaging and wrapping appliances and recurring satisfaction of the ultimate customer.

heretofore, where the weight of the bakery product, particularly a loaf; of bread, has been determined by sealing, i. e..measuring thequantity of dough, it has been done in the conventional pocket, and, plunger dough divider, and the porn ishment ivcn. the. doughby this operation has requiredproofing of the dough subsequent thereto to allow the gases of fermentation in the dough in. Figure I and showing both sidewalls of the hopper taken; on the line 212: ofEig. 1'=;

Figure, 3 is a. side elevational view on somewhat reducedsoale of the. device; shown in Figs. 1 2: an b in a section taken on the line. 3W3 or i 2 l oking a t copposite side ot. the ho perandshowin also partsnot seen. in 1 and:2:;

Figure 4 is a side elevational view, somewhat;

schcmati t. of: i lustrative dou h strip. formin onveying. addit onal; sheeting, oil and cinnamon cunn ng. con inu s coilin and cutting: mecha nism following one useful application of the prescells to a ain expand and give life to the dough before the individual dough pieces so sealed for a loaf of bread are passed through a sheeter and molder where the individual piece is rolled up into a coil to be placed in a pan to provide a loaf of bread... This punishment of the dough by such conventional. divider method of scaling for size of leaf disadvantageously takes some of the tenderness out of the dough.

For other bakery products, for example suchas cinnamon rollsor other bakery sweet goods, where the dough is not scaled; for the size of the product by a divider, it has. been still necessary to punish the dough. at least to. a certain extent by hand forming of portions or stringers of dough which may be later scaled. by hand or mechanically to provide the individual product piece. Hereagain, even the preliminary hand forming of the stringers, for example, gives the dough some punishment which tends to rob it of at least some of its tenderness, and, furthermore the subsequent scaling as for example from a strip which may be rolled out from such a hand-formed portion or stringer is likely to be irregular in weight due to the fact that the stringer itself as formed by hand is inevitably irregular in cross-section and density at various points therealong.

By means of the present invention, and the specific means and expedients next described for carrying it out, the disadvantages of previously employed means for sealing of dough are eliminated or at least greatly minimized in that the dough is more gently treated, requiring little if any subsequent proofing of the dough after it is formed into a continuous strip, and at the same time homogeneous cross-section and density .is provided, with this more gentle form of treatment, and assuring, when mechanically scaled by a simple cutting of the strip, greatly enhanced tenderness and weight uniformity of the individual product pieces when subsequently baked, thus contributing both to packaging operations and customer satisfaction.

Referring in detail to the illustrative construction shown in the drawings, and in accordance with the present invention, a hopper It is provided having vertical jointly V-shaped elements and having the parallel side walls II and I2, which may be of generally rectangular shape and which between them provide the space and support for a pair of plates I3 and I4 which are arranged to jointly downwardly converge and then diverge as at I5 and IE respectively whereby to provide a V-shape opening therebetween. The walls I I and I2 are spaced apart the width of the plates i3 and I4 by a pair of upper belt drums II and 58, one adjacent each of the upper corners of the walls and another pair of belt drums I9 and 23, one adjacent each of the lower corners of the walls but somewhat'closer together than the upper drums I1 and I8. The walls are braced by upper cross-struts Ila and lower cross-struts IZa suitably secured to the walls.

The drums I? and I8 are each keyed to spindles 2I that pass rotatively through the walls II and I2 providing bearings therefor and project laterally beyond the walls at each side thereof through vertically elongated bearing slots 22 in the walls by reason of which the spindles and with them the belt drums I1 and I8 may be adjusted vertically of the walls. Supplementary bearing blocks 23, a pair for each spindle, are located exteriorly of each wall and pass the spindles rotatively therethrough, in the vicinity of the slots 22 respectively. Each bearing block 23 is adjustable and for this purpose has a depending screw-threaded leg 25 which passes downwardly through a bore 27 in a bearing and support lug 28 secured to the outer face of each wall Ii and 52 below each of the bearing blocks 23. Thus by means of the screw legs 25 the adjustment of the spindles 2I in the bearing slots 22 may be fixed and the position of the drums I1 and I3 vertically of the hopper. walls varied. A look nut 29 on each screw leg may secure the adjustment.

At one side, that is adjacent the wall I2, the spindles 2I are confined against axial movement in one direction by collars or lock washers 39, disposed on the spindles outwardly of the bearing block 23. At the other side of the hopper, that is, adjacent the wall II, the spindles 2I have each keyed thereon, as by splined hub 3|, a sprocket 32 and outwardly again of that, as by a splined hub 33, another sprocket 34, the hubs BI and 33 desirably facing in opposite directions and abutting, to space the sprockets 32 and 34 apart. Set screws 35 on these hubs key the sprockets to the spindles for rotative movement therewith and also confine the spindles againstaxial movement in the direction of the lock washer 36.

In running engagement with the teeth of each of the sprockets 32 is a vibrating finger 36 of an arm 31 riveted as at 33 to a flour box 39 mounted transversely on the walls II and I2 over each of the belt drums I? and I8 as by brackets 40.

At the lower ends of the walls IE and I2 the belt drums I9 and 20 are on spindles 4| which find ordinary bearings in the Walls II and I2 rotatively thereof as at 42, supplemented by cylindrical bearing bosses 43 fixed on each wall exteriorly thereof coaxially with the spindles M respectively. At one side, adjacent the wall I2, axial movement of the spindles 4| is confined by a lock washer 44, and at the other side, adjacent the wall II, the spindles are extended laterally, co-distant with the spindles 45, to have keyed on each, by a splined hub 45, a sprocket 46.

Entrained on the belt drums are a pair of endless bands or canvas feed belts which also pass over the plates I3 and I4 in frictional sliding contact therewith, the belt 41 for the drums i8 and 23 and plate I3, and the belt 48 for the drums I1 and I9 and plate I4. For driving the drums and with them the belts 41 and 48 the sprockets 34 and 46 have meshed therewith, for each vertical pair thereof drive chains 49, for the belt 4'I, and 50 for the belt 48. The chain 49 passes over one of the sprockets 34 and downwardly beyond one of the sprockets 43 to pass about and mesh with the sprocket 5| keyed on a shaft 52 upon which is also keyed a sprocket 53 with which is entrained a drive chain 54 that is driven by a suitable motor reducer driving mechanism (not shown). An idler pinion 55 holds the chain 49 intermedially in mesh with the sprocket 46 therefor. For driving the other belt 48, the shaft 52 has keyed thereto on the opposite side of the hopper, a gear 56 which is in mesh with a gear 51 on a parallel shaft 58 which has keyed thereto a sprocket 59 on the same side of the hopper as the sprocket 5i. The chain 50 not only passes over the sprocket 34 but also about the sprocket 59 to be driven by the latter. The chain 50 also intermedially is in mesh with a sprocket 46 and is held in driving contact therewith by an idler pinion 60. The sizes of these sprockets, as shown, are such as to cause the belts 41 and 48 to be driven at the same speed. By means of the screw legs 25, the tension of the belts may be adjusted.

The plate I3 of the shaping and feeding V arrangement is here shown fixed in position having upper mounting lugs GI into which pass screws 62 from the walls II and I2 respectively, and, by lower mounting lugs 63 into which pass like screws 64. In accordance with the present invention, at least one of the pair of the plates I3 and I4 and in this instance the plate I4 is adjustable toward and from the other plate to vary the opening therebetween. For this purpose the upper end of the plate I4 has rigidly secured thereto a pintle 65 which has a pivotal seat 66 in a pair of mounting lugs 6! carried on the inner surfaces of the walls II and I2 respectively.

At its lower end, the plate I4 has a movable abutment support in the form of a broad arm 68 of a bell-crank lever having a knuckle or fulcanisters crum. 69- which carries a hinge pin. lnwhich. has hearings. inthe. walls .H-and l2. The-lever arm 6.81 is: between the walls H and. t2 to support the lower end ofthe plate l4 thereagainst and is rigid-with the lever knuckle 69 which is between the walls. At one. side of the hopper the hinge pin projects laterally beyond the.- wall Ii, where thehinge pin L0 has another smaller lever arm llrigid therewith and: depending. along sideofthe wall It For actuating the'bell-erank lever; the lower end of the lever arm 'H-is articulated as. at 1-2 with one end of an. adjusting screw rod 13 which'passes through an interiorly threaded lug 1-4 on the-outersurfaceof the wall M and terminates in a. knurled. knob t5..- By ro'tationof the knob in one direction or the other, the bell-crank lever arm H is pushed away from or pulled toward the screw drive lu 14,. and: simultaneously, the; broad lever arm 68 of. the bell-crank is moved to more or less vertical position, to vary the distance apart/at their point of greatest approach 76 of the; plates t3 and I4. Gravity maintains the lower end: of plate M. in contact with bell-crank arm 68'. Just below the hopper It is located one end of an. endless conveyor belt 11 which. isentrained on av belt drum 18 that. is carriedonthe shaft 52 but-turns freelyindependently of the shaft. At thev other endwhich is spaced away from. the hopper t0 and slightly upwardly-inclined. from the shaft 52,, the belt; H passes around another belt. drum- L9 which is keyed on a. shaft 80 to. which is also keyed a sprocket 8| that is driven by chain. 8-2 from a source or power and preferably another separate motor. reduced mechanism (not. shown). a a I It will be seen that one of the walls H or l2,. and in. this instance the wall l2, is cut away as. at. 83 to. provide access for depositing doughv in the. hopper and also for limiting the amountof dough which may be suitablydeposited therein ata giventime; As best-seenin Fig. 6, lumps or pieces of dough such as 84- are deposited in the hopper, thesepiecesbeing cut off toany approximately suitable size from a batch: of dough which may be brought to the: hopper l0 directly fromthe. dough mixing apparatus of the bakery plant. When the belts- 41 and 48 are running or are started up, the. inner runs 85 and 8.6 of these belts respectively pass downwardly overthe plates 1-3.:

and M respectively inthe direction of the arrows 8].. Assuming that there'- are other pieces of. dough suchas 88; and 89' already inithe: hopper, previously deposited, the outer edges of each of. these pieces, which are incontact with the inner runs. of the feed belts, will similarly move downward as indicated by the arrows: 90, and then as. they encounter the dough pieces. next below, and being restrained by the increasingly narrower cross-section of thehopper by reason of, the taper off the feed belts, the dough of the pieces tends to move-upwardly again toward the middleof the: piece as indicated. by the arrows 9| As more and. more dough. is refused along the center vertical line of the hopper, while the dough. in. contact with the feed. belts still continues: to move downwardly, the movement. of the central. part of, the dough in theopposite direction or upwardly is increased as indicated by the arrows 92-,v causing the dough pieces to knit together by a socalled boiling action.

This so-cal-led boiling? action continues to approximately substantially the point of narrowest constriction of the feed belts as at 6 where. here again. the. side of the doughare moving down.-

wardly as; indicated by the arrow 9.3 while; a. central: part ofv the dough. is; still. moving upwardly as. indicated. by the arrow 94, there being still some refusai of the. dough whiclr cannot" pass through thepoint of greatest constriction. 1.6 and the line of least resistance being downward. for

the'dough' atthe sides of the plates and upward for the dough at the center of the dough mass. Some: compression of gases in the dough contributes to causing it to seek escape inthe direcstrip; 96 substantially uniform. and homogeneous I in cross-section and density, the dough having been. gradually andgently shaped to the uniform cross-section desired by the unique V-belt. arrangement, while at. the: same time being continuously fed, for subsequent treatment. The strip 96. may be, say, one-half inch thick. and four inches wide.

If a shape of a different cross-section such; as a thicker or thinner strip be desired, the distance between the plates t3;- and: I4 maybe increased or decreased in this instance as desired. If a wider strip were desired. a hopper with. greater distance. between the walls: H and 12. could be substituted. It' will be understoodithatzthethick, ness of the-stripe is determined by the distance apart of the; inner runs. and 8.6 of the belts 41- and 48: at: their point of greatest constriction 7.6 and that this dimension. may be. varied by the. hand knob 15. Also it will be understood that: as the hopper is here; constructed the width of the strip 96 is. fixed; and. predetermined by the distance apart of the-hopper walls It and I2. The dough, in moving: downwardly along. the, plates t3 and M with; the; inner runs 85 and. 86 of the. feed belts is in. frictional: engagement with the inner surfaces 91' and 9.8: of the hopper walls II and l2-, and, to minimize friction thereat, these surfaces 97: and- 98 are desirably coated with some antiafriction. material. Paraflin has. been found suitable for this. purpose. To produce a Wider strip; with greater distance between. the walls H and t2, less friction proportionately-to the size of. the dough strip would occur at the walls, and

. consequently, smoother action.

It may be that some tendencyof the dough to stick to the canvas feed belts 41 and 48. may be encounteredv and to prevent such sticking action, it it occurs, from tearing away surface bitsof the. dough strip 96, itv has been provided, as shown in the drawings, that the plates 13 and I4, and with them the inner runs 85 and 86 of. the feed belts, describe an opening somewhat in the nature of a Venturi tube, in the sense that the belts converge downwardly to the point of greatest constriction t6 and then diverge. or flare outwardly again for a shorter;distancedesirably in straight (i. e., nonarcuate) lines as indicated at 99 and mo. This desirably results in, a grad-net rather than a sharp break of the. feed belts from the dough, which prevents tearing of the latter. Furthermore, stickingmay be further eliminated by coating the feed belts with vegetable oil: or by dusting continuously with flour orboth. The flour boxes 39 have perforations: [0.1 through which a stream of flour 1:02- may' be shaken onto the. belts respecti-vely by reason of the. jiggling, of these; flour.

boxes by the vibrator fingerzstifor each of. them.

in engagement with the teeth of one of the sprockets 32. The flared portions 99 and I also serve to retain the dough (as it tends to expand after passing the point of greatest constriction) within the confines of the belts until the belts I have moved sufficiently away from the dough to remove the pressure. This contributes to the evenness of the strip.

Further in accordance with the present invention, the angle which each of the plates I3 and I4 desirably makes with the vertical is of the order of about 10 or 12 degrees providing an included angle between the plates of about 20 degrees. As at present advised this angle has been found satisfactor in the installation here specifically described and is preferred where individual pieces of dough are started with, since it causes suiiicient so-called boiling action to knit the pieces into a continuous strip as here shown having no perceptible joints therein, without creating too much boiling. It is desirable to maintain a dough level say up to the cut-out 83, in the hopper, to enable sumcient boiling to occur to effect a knitting action. It will be seen that the nearer the feed belts are to parallel relationship the less boiling would occur before the dough is discharged. Since the hopper of the present invention might be used to produce a uniform continuous strip from a continuous strip of dough of less uniform and larger cross-section, the angle between the feed belts might be less for such latter purpose, since less so-called boiling action would be required than where individual gobs or pieces of dough must be knitted together. Since the feed belts ll and 48 move with the dough, the action on the dough is gentle, keeping the dough tender.

As the dough strip 96 passes downwardly out of the hopper it it is deposited, as shown in Fig. 4:, upon the upper run I03 of the endless conveyor belt TI, to move on the conveyor belt 11, as indicated by the arrow I05. The speed of the belt Tl may be controlled to cause this belt to run at a speed such that there is a straight downward run of the dough strip as at I causing it to emerge from the feed belts midway therebetween and then causing it to define a somewhat sharp right angle as at I05 as it is picked up by the upper run I03 of the conveyor belt 11 and travels thereon to the right in Fig. 4, or in the direction of the arrow i0 1.

One of the important advantages of the present invention is that the dough can be fed substantially directly to the strip forming V-elements from the bakery dough mixer and without requiring any preliminary sheeting or any intermediate rest period as is necessary where dough is scaled by a mechanical or manual dividing operation, and that, moreover, the V-shape shaping and feeding means works better on dough which has not had a preliminary rest period after being mixed. Dough which is fed to the hopper substantially immediately after it is mixed contains a minimum volume of gases of fermentation, and it has been found that the less gas the dough contains at this stage the smoother and more uniform is the resulting dough strip emerging from the V-elements.

Conversely, the dough strip which is formed as here described, not having undergone the punishment of divider mechanical or manual scaling but having been more gently treated by the V-shape shaping and feeding means, with its moving feed belts moving with the dough, has not had the gases of fermentation therein too greatly compressed. Consequently the dough of the strip advantageously does not require an intermediate rest period or proof after it leaves the V-hopper and before it is subsequently scaled for individual bakery product pieces. For this reason the conveyor belt 11 need not be of great extent but need be only of sufficient length to permit the dough strip to adjust itself to its new direction-of movement as at I01 on the upper run N3 of the belt 11 and preparatory to being led as here shown, into a plurality of pairs of sheeter rolls I08 and I09 through which the dough strip again passes downwardly as at H0 and from which it emerges as at III onto the upper run II2 of another endless conveyor belt II3 upon which it travels in the direction of the arrow II4.

As best seen in Fig. 5, the dough strip 96 as it emerges at III from the lower pairof sheeter rolls I09, is somewhat thinner and somewhat wider than in the form in which the dough strip emerges from the V-hopper as at I05 and I 01. The cross-sectional dimension of the dough strip 96 at III may be, say, inch thick and about seven inches wide. Due to the fact that by use Of the novel expedients just described the dough strip 96 throughout its length and for example at the places I05, I01, and H0 has marked uniformity of cross-section and density, the same remains true of the strip 96 after it is passed through the pairs of sheeter rolls I08 and I09 and comes out in the thinner and wider form as at III.

In the illustrative use to which the present invention as just described is here shown applicable, namely for the production of bakery sweet goods, specifically cinnamon rolls in the present instance, the conveyor II3 constitutes a working belt for treatment of the dough strip for this purpose as broadly described and claimed in the Fonken Patent Reissue No. 22,399. Accordingly, the upper run of the belt II3 passes over a table II5 at each end of which are the belt drums IIB, for the belt H3. While the strip 96 is still in the flat as at III it may first pass under oil pipe I H which deposits by gravity a film of vegetable oil onto the upper surface of the dough strip. This oil or shortening is further spread onto the strip surface by an idler roll II8 which also has a further smoothing action on the dough strip. Next the strip may pass under a container II9 for a cinnamon and sugar mix which may be shaken onto the dough strip surface over the vegetable oil, means not shown being provided for agitating the cinnamon-sugar mixture to cause it to drop through perforations in the lower end of the container I I9 onto the strip.

Next. the dough strip with the filling ingredients just described thereon may come into contact with an oblique coiling or curling roller I 20 as shown in the said Fonken and Cohen et al. patents, which by mechanism not here shown is caused to rotate in the direction of the arrow I2 I, or a direction somewhat opposed to the movement of the dough strip While extending more nearly in the direction of movement of the conveyor belt upper run II2 than in a direction at right angles thereto, and which curling roller coils the dough strip angularly in a helical or spiral as at I22. The oblique'roller I20 desirably has ribs or flutings I23 thereon to assist in picking up the dough strip and a rounded or bullet-shape nose I24 at its distal end. Under the joint action of the moving conveyor H2 and sh me cage or mill-type cutter I21 having transverse knife blades I28 equally spaced apart thereon. The cutter 121. is caused to rotate by engage:

ment ofthe blades. with the conveyor belt; lfl Z. wh c r ngs he transverse l d uccessi e y down on the coiled dough; strip to sever it*succes-' sively to form the sections. The scalingweights of the sections I26 may be varied tn some ex:

ent n iu tmen s f a a er, Q li ha e b l s en n r inereasins t co ider. an o e e be s at 6;, ii des r si -bvma? ns l on of the dk cb o m e. a h 'qkel hi ner strip h e m n a mns the i t -j It ll be .iide stac tha e chv dou h section I26 maybe turned upon end and a num! ber of them put in apanjto. bake to make, the ultimate cinnamon rolls; the convolutions in. the coiled dough. being seen in the upturned surface oijthe. section and these 'convolutions being emphasized by the. presence therein of'the cinnamop. filling...

I f the invention be. used for the making; of bread, the filling would be. omitted and a cutter substituted in place of the expedients shown in Fig; 5' making "longer sections suitable for standiard size loaves. Also, a series of V -hoppers might, befintroduced, successively thinning and widening the dough strip, to a widthof, say, 1}! h s; 1 As broadly described and claimed in the. Cohen et' a1. Patent 2,352,617, the oblique. roller I is advantageously arranged with respect. to. the dough strip so that the otherwise free or final edge. of "the; dough. stri zas I29 is at the bottom of the coil I as at lZQa to be sealed by the weight of the coiled dough thereon as the latter moves alongon the conveyor belt H2:

- By reason of the novel continuous strip form,-

101' mg doughicemprising a hopper having a pair of. jointly \L-shape walls,. and a, pair of. continuous belts each having an inner run. passing downwardly over one of said V-shape walls of thehopper, saidwalls converging and then diverging.

3; Means for continuously feeding and sheet.- ing dough comprisinga \l'-shape. hopper having a pair of. oppositewalls. arranged on the principle of. a Venturi tube, a pair of continuous belts each having an inner run, passing downwardly over said'walljs respectively, and means. for driving the belts.

for Continuously feeding and sheeting dou h Qnmprising a hopper having a pair of oppositely Qnverging walls, said walls after con verging then. diverging, and endless band means moving with. the dhugh arranged along saidwallsfor moving dough continuqusly th-erethrough,

ing expedients already described herein, includingthe Whopper, the dough sections I26. are, of

marked uniformity of size and weight, thus achieving the. obj'ects'desired inthis. respect. with enhanced simplicity and efliciency.

It will be understood that while the. invention hasibeen described" in connection withdqugh for" bakery geods'," and" more specifically sweet.

goodsi' dough for cinnamonrol ls; itmay have. use

ful application in the forming of a continuous,

strip ofotherdoughy or plastic material which is desired to be later cut into sections of uniform size and density.

The invention is not'intended to be limited to details of construction or sequence of steps of operation shown for purposes of exemplification, and such changes may be made as fall within the scope of the appended claims without departing therefrom.

The invention having here claimed is:

1. Means for continuously feeding and sheeting dough comprising, a hopper having a pair of parallel side walls and another pair of walls shaped on the principle of a Venturi tube, and endless band means moving with the dough along the last mentioned walls for moving dough through said hopper, said band means being as wide as said last mentioned walls.

been described, what is 2. Means for continuously shaping and feedsaid bandmeans, being as wide as said last men ti'onediwalls.

6., Means, for continuously feeding and sheetmg. dough comprising a. hopper having a pair of I parallel oppositely disposedwalls, a pair of plates between said parallelwalls, said platesbeing'are ranged to jointly downwardly converge and then diverge, whereby to providea- V-shape opening therebetween, supporting meansyfor theplates at their upper ends-,a first of said plates. being pivoted, on its. supporting means,v a. fixed abut'-. ment for. a second-of said plates adjacent its lowan end, an adjustable. abutment for said first. said;

. plate. adjacent. its lower end whereby to varythe. *distanc-e apart of the plates adjacenttheir point of greatest convergence, rotatable belt drums ad.- jac-entthe upper and. lower end-sv of each plate, a

continuous belt passing over each plate. and its;

adjacent belt drums, and means-for driving the: belts to cause the. runs oi the belts contactin the. plates,- to move. downwardly in. unison.

7.. In. means for. continuously feeding and sheeting doughin.combination,, a hopper having a pair of parallel side walls, asecond pair of downwardly converging; wall-s; between said side;

-walls,, a pivoted hangerforone: of said second walls, an. abutmentagainstwhich the last men.-

tioned. wall leans adjacentits; lower end, an. ad.- justing, device forsaidabutment, Whereby'to. vary thedistance-apart. of said second walls at; their lower ends, and moving belt means having a downward run between said second walls. 7

8. In means for continuously feeding and sheeting dough, in combination, a hopper having a pair of parallel side walls, a second pair of downwardly converging walls between said side walls, a pivoted hanger for one of said second walls, a bell-crank lever adjacent the lower'end of the last mentioned wall, said lever having one arm supporting the lower end of said last mentioned wall, and a screw adjustment device connected with the other arm of said lever, whereby to vary the distance apart of said second walls at their lower ends, and moving belt means having a downward run between said second walls.

9. Means for continuously feeding and sheeting dough, comprising, a hopper having a pair of parallel oppositely disposed walls,a pair of plates between said parallel walls, said plates being arranged to jointly downwardly converge,

whereby to provide a V-shape opening therebetween, supporting means on the parallel walls for the plates at their upper ends, a first of said plates being pivoted on its supporting means, a fixed abutment for a second of said plates adjacent its lower end, an adjustable abutment for said first plate adjacent its lower end whereby to vary the distance apart of the plates adjacent their point of greatest convergence, rotatable belt drums adjacent the upper and lower ends of each plate, a continuous belt passing over each plate and its adjacent belt drums, the upper drums being support-ed on vertical screw adjustment supporting means, and means for driving the drums to cause the runs of the belts contacting the plates to move downwardly in unison.

10. Means for continuously feeding and sheeting dough, comprising, a hopper having a pair of parallel oppositely disposed walls, a pair of plates between said parallel walls, said plates being arranged to jointly downwardly converge, whereby to provide a V-shape opening therebetween, supporting means for the plates at their upper ends, a first of said plates being pivoted on its supporting means, a fixed abutment for a second of said plates adjacent its lower end, an adjustable abutment for said first plate adjacent its lower end whereby to vary the distance apart of the plates adjacent their point of greatest convergence, said adjustable abutment including an abutment plate pivoted on and between said parallel walls and leaning against said first plate, an arm extending downwardly rigid with said abutment plate, a screw rod articulated with said last mentioned arm but free to rotate therein, and a screw threaded bearing for said rod, rotatable belt drums adjacent the upper and lower ends of each plate, a continuous belt passing over each plate and its adjacent belt drums, and means for driving the belts to cause the runs of the belts contacting the plates to move downwardly in unison.

11. Means for continuously feeding andsheeting dough comprising a hopper having a pair of parallel oppositely disposed walls, a cut-out being provided adjacent the upper end of one of the parallel walls to limit disposal of dough therein, a pair of plates between said parallel walls, said plates being arranged to jointly downwardly converge, whereby to provide a V-shape opening therebetween, supporting means for the plates at their upper ends, a first of said plates being pivoted on its supporting means, a fixed abutment for a second of said plates adjacent its lower end, an adjustable abutment for said first plate adjacent its lower end whereby to vary the opening at the lower end of said V-shaped open- 12. Unitary means for continuously shaping,

sheeting and feeding dough, comprising, a hopper having a relatively wide upper end for receiving therein theretofore unsheeted dough, said hopper having a pair of substantially parallel relatively wide side walls, a pairof downwardly converging walls located between said side walls and forming a V-shaped opening therebetween, theside walls extending downwardly from ad'- jacent the upper end of the hopper to the lower end of the V-shaped opening and being arranged to close the ends of said V-shaped opening, said walls providin a relatively narrow restricted ing elongated in a direction transverse to the side walls, a pair of endless belts mounted between said side walls each having an inner run passing downwardly over one of the converging walls through said restricted opening and in close adjacency with the side walls, the distance apart of the converging walls at their upper ends being many times the distance apart of said converging walls at said restricted opening whereby the dough is shaped to sheet form by said hopper while being fed therethrough, and means for adjusting the spacing of the converging walls at the restricted opening, said side walls being substantially wider throughout their height than the distance apart of the converging walls at various adjusted positions of said converging walls, whereby said side walls accommodate various spacings of the portions of the converging Walls at the restricted opening.

DUARD W. ENooH.

References Cited in the file of this patent UNITED STATES PATENTS 

